– all purpose flour – baking powder, baking soda – salt – canola oil – granulated sugar – eggs, egg yolks – whole milk – lime zest, lime juice – vanilla extract – salted butter – cream cheese – powdered sugar
Add the lime juice to the milk and set aside. Cream the oil, sugar, lime zest, eggs, and milk mixture until mixed. Add in the dry ingredients and mix on low speed until just combined.
Divide batter evenly between 2 prepared cake pans and bake at 325° for 20-30 minutes. Cool completely before frosting.
Simmer the lime juice, ½ the zest, sugar and salt in a medium saucepan until the sugar dissolves and it starts to bubble. In a medium heat proof bowl, whisk together the eggs and yolks.
Whisk constantly, pour ¾ of the hot mixture into the eggs. Whisk back into the pan and turn heat to medium low. Whisk until thickens enough to coat the back of a spoon, 6-9 min.
Remove from heat and push through a fine mesh strainer into a bowl, fold in the butter, vanilla and remaining lime zest. Store in the fridge with a piece of plastic wrap directly on top.
Cream together butter and cream cheese until smooth. Add in zest, vanilla and salt. Beat in the powdered sugar, 1 cup at a time. Continue until smooth and fluffy, thin if necessary.
Place the cake on a plate or platter. Spread about ⅓ of the frosting on the bottom layer. Top with the 2nd cake layer. Smooth another ⅓ frosting over the top.
Place remaining frosting into piping bag and pipe a border around the top of the cake ensuring no breaks. Place as much curd as you’d like into the center and smooth out to the border.
Garnish with lime wheels and zest, if desired. Chill cake until frosting is firm.
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